Hyderabadi Mutton Biryani with Mirchi ka Sallan

I am not from Hyderabad and I hated the biryani they used to serve during wedding before moving to Hyderabad. And Hyderabadis are very good at making thier Biryani and yes even now I am not a very big fan of biryani but now that I make it at home I can control the spices the way I like it. Cause I am not a very big fan of Garam Masala Spices and anybody who has read a few recipes on my blog would know that

                     Anyway, any Muslim marriage you go to in Hyderabad will have three items for sure on thier menu. 1)Mutton Biryani 2) Mirchi Ka Salla 3) Qhubani Ka meetha. So here you are...Hyderabadi feast for your household

Hyderabadi Mutton Biryani (Rice baked with spicy lamb curry)

Serrano chilly

Hyderabadi Mutton Biryani

Ingredients (1) :

1. 2 lb lamb bone-in cut into big chunks
2. 1 teaspoon each of salt, chilly powder(more if you like it spicy), turmeric, cumin powder, garam masala powder
3. 2 teaspoons coriander powder
4. 1/2 cup plain yogurt

Ingredients for curry :

1. 1 medium red onion
2. 2 tablespoons oil
3. 1 heaped teaspoon ginger-garlic paste

Ingredients for fried onion :

1. 1 big red onion sliced thin
2. Oil for deep frying or 2-3 tablespoons oil for shallow frying

Ingredients for Biryani:

1. 3 cups Basmati rice cooked till half done and drained
2. 1/2 cup finely chopped cilantro
3. 4-5 green chillies slit
4. 1/2 cup finely chopped mint
5. 1/2 cup fresh lemon juice
6. 1 tablespoon finely chopped ginger (optional)

Marinate the lamb pieces with the ingredients in (1) and set aside atleast for 2 hours. In a pressure cooker heat the oil in the ingredients for curry and fry the onions till they become golden brown. add the ginger garlic paste and fry for 3 minutes. Add the marinated mutton and fry for 5 minutes. Add 1/2 cup water and cook for 2-3 whistles. After the steam escapes open the cooker and simmer if the gravy is too thin

Cook the rice till half done. Drain and set aside

Fry the onions and set aside

Ready all the ingredients for biryani

In a oven proff dish layer the rice top it with curry, toped with cilantro and mint and topped with fried onions and lemon juice. Repeat the layers. (There should be atleast 2 layers of all the ingredients)

Cover and bake at 350 degrees for 50-60 minutes. Enjoy your hyderabadi biryani with Mirchi ka Sallan and Dahi Raita

Mirchi Ka Sallan (Green chillies in a tangy sauce)

Mirchi ka Sallan

Ingredients:

1. 1/2 lb serrano chilly
2. 1/4 cup oil
3. 1/2 cup toasted sesame seed ground to powder
4. 2 cup thick juice from a medium sized lemon sized tamarind
5. 1 teaspoon salt, brown sugar or jaggery
6. 1/2 teaspoon turmeric, roasted methi (optional)

Wash the chillies and pat them dry. Make a straight slit on one side and if possible remove the seeds so as to reduce the heat.

Heat the oil in a pan and fry the chillies and be very carefull as they like to spit hot oil. Fry till they change color. Drain most of the oil.

Add the tamarind juice and salt , turmeric and sugar and bring to a boil. Simmer covered for 10-15 minutes until the chillies get cooked. Add the ground sesame and methi and continue cooking uncovered for 5-8 minutes. Enjoy hyderabadi mirchi ka sallan

Pan fried chicken thighs with Silky Carrot Masoor dal

My mom used to make the most amazing chicken fry. In India, atleast in the olden days i.e before the giant super and hyper markets invaded , we could go to the butcher and get fresh chicken and ask him to cut it the way we want it. So we would get the whole chicken cut up into pieces and she would pan fry it in a very easy and amazing chicken fry. This fry is great with boneless, skinless pieces too, but today I made it with chicken thighs and they were thick so I had to finish them off in the oven

                     To go with it I made a silky carrot masoor dal which turned out amazing. I served it as soup to my li'l boy and as a side dish with the chicken and rice for others.

Pan fried Chicken thighs (Marinated chicken thighs fried with Onions)

Pan fried chicken thighs





Ingredients:

1. 6 chicken thighs or drumsticks or 3 boneless skinless chicken breasts cut into medium chunks
2. 1 big onion or 2 medium onions sliced thin
3. 2 tablespoons cashew pieces
4. 3-4 tablespoons oil
5. 3 cloves, 1 inch cinamon stick, 1 cardamom pounded roughly

Ingredients for marinade:

1. 1 teaspoon each of salt, chilly powder, coriander powder, cumin powder, ginger-garlic paste
2. 1/2 teaspoon turmeric

Marinade the chicken with the ingredients for atleast 2 hours.

Heat oil in a non-stick pan till it gets very hot. Carefully place the chicken pieces into it and fry till the pieces get a nice golden crust. Drain and set aside. Add the onions to the same pan and fry till they start changing color. Add cashew and pounded garam masala and fry for a few more minutes. Add the chicken back to the pan, reduce heat and cover and cook for 10-15 minutes or until the chicken is fully cooked*.

*If you have thick pieces like I did today, place them in a oven safe sheet and bake further at 350 degrees for 20 minutes. Top it with the fried onions and serve

Silky Carrot Masoor Dal (Red lentils with carrot and spices)

Silky carrot masoor dal

Ingredients:

1. 1 large carrot
2. 1 cup masoor dal
3. 2 heaped teaspoons dried mango powder (amchur powder)
4. 3/4 teaspoon each of salt, coriander powder
5. 1/2 teaspoon each of turmeric, cumin, grated garlic,
6. 1/4 cup finely chopped onions
7. 1 green chilly chopped
8. 1 table spoon oil or ghee
9. 2 bay leaves
10. Coriander for garnishing

Pressure cook the masoor dal with carrot and grind them to a smooth paste.

In a pan heat the ghee or oil and fry the cumin and bay leaves till they start to splutter. Add onions and green chillies and garlic and fry till the onions become soft. Take the bay leaves out and add all the spices and fry for a couple of minutes. Add the ground dal paste and 3 cups of water and bring to a boil. Simmer for 5 minutes. Garnish with cilantro and serve as soup or as a side dish with rice or roti

Pecan Pie

The other day we went shopping at Costco...you know the giant store where all the items come in giant quantities and packages. Hubby dear picked up a huge packet of Pecans and he wanted me to make a Pecan Pie.

              And it turned out to be amazingly yummy and if you top it with Ice cream thats even more delicious

Delicious Pecan Pie (American classic pie with Pecans)

Pecan Pie

Individual Pecan Pie

Ingredients: For Filling

1. 11/2cups pecans
2. 3 eggs
3. 11/4 cup dark corn syrup
4. 3/4 cup sugar
5. 12 sachets of splenda (use 1/2 cup more sugar otherwise)
6. 2 tablespoons butter melted

Ingredients: For Crust

1. 11/2 cup all-purpose flour
2. 1 tablespoon brown sugar
3. 1/2 teaspoon salt
4. 1/2 cup butter chilled or 1 log
5. 1/4-1/3 cup very cold water

Sift the flour with salt and sugar. Cut butter into the flour and mix with your hand until no large lumps remain. Add water one tablespoon at a time and mix until the dough comes together. Roll it into a ball and place it into plastic wrap and refridgerate for 30 minutes.

Sprinkle some flour on the counter and on top of the dough and roll it into 10 inch 1/4 inch thick sheet. Place it into a 8 inch pie container and put it int the fridge

Mix all the ingredients of the filling except pecan and stir to combine.

Place the pecans on the pie crust and add the filling and let the pecans float to the top.

Bake at 350 degrees for 60 minutes. The pie will rise like a bubble. Set it on the counter to cool for 30 minutes. Serve as is or topped with whipped cream or ice cream

Makes one 8 inch Pecan Pie

Cabbage Paneer Fry with Tomato Moong Dal

I was searching for some recipes with Cabbage and all I found was same old same old curries and fries. I didn't want to cook any of them. So I made up my own curry-fry with Cabbage and Paneer and it turned out to be one of my best. Here is it for your table

Cabbage Paneer Fry (Simple Cabbage and Cottage Cheese Stir fry)



Cabbage Paneer Fry



Ingredients:

1. 1/2 medium cabbage (about 4 cups finely shredded)
2. 1 cup paneer pieces(1 inch long and 1/4 inch thick)
3. 1/2 teaspoon each of Kalonji, salt, turmeric
4. 3 dried red chillies
5. few curry leaves (optional)
6. 2 tablespoons mustard oil (or any other vegetable oil)

Here is How to make Fresh Paneer
In a pan heat the oil till smoking hot (if using mustard oil) and reduce heat to medium and drop kalonji to it and fry for 2-3 minutes. Add dried red chillies and curry leaves if using and fry for a couple of minutes. Add cabbage and salt and cover and cook for 10-15 minutes. Add the rest of the ingredients and fry for 5 minutes. Serve hot

Serve with rice and Tomato Moong Dal 

Ande ka khatta and Anda Jhinga Khatta

Somedays when I don't feel like making any decisions about what to cook or when I am not feeling up to cooking  too much I make this Egg in Sour gravy. This is one of the most easy and delicious dishes which you can serve with rice. You don't have to think about any other side dish to go with it as it has eggs in it. So dinner is ready
              Here I am also writing one other variation of this dish with shrimp called Andhra Kodiguddu Royyala Pulusu in Telugu and it too tastes great.

Ande Ka khatta (Eggs in Tamarind gravy)

Ande ka Khatta

Ingredients:

1. 6 eggs hard boiled and peeled
2. 1 medium large onion chopped
3. 2 small or 1 large green chilly slit
4. 3 cups juice from a lemon sized tamarind
5. 1 teaspoon salt or to taste
6. 1/2 teaspoon chilly powder, turmeric, cumin
7. 2 tablespoons oil divided

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add onions and fry till tender. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful.
Add these eggs to the tamarind juice and simmer for 10 minutes. Garnish with cilantro and serve with hot fluffy rice

Anda Jhinga Khatta (Egg and shrimp in Tamarind sauce)

Anda Jhinga Khatta



 Ingredients:

1. 6 eggs hard boiled and peeled
2. 1/2 lb medium shrimp peeled and deveined
3. 1 medium large onion chopped
4. 2 small or 1 large green chilly slit
5. 3 cups juice from a lemon sized tamarind
6. 1 teaspoon salt or to taste
7. 1/2 teaspoon chilly powder, turmeric, cumin
8. 1 teaspoon ginger-garlic paste
9. 2 tablespoons oil divided
10. Few curry leaves

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add curry leaves and fry for 2 minutes. Add onions and fry till tender. Add ginger-garlic paste and fry for 2-3 minutes. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful. Drain and set aside.
Add a little more oil and fry the shrimp till they turn pink. Add the eggs and tamarind juice and simmer till the gravy becomes little thick orf till oil separates. Garnish with cilantro and serve with rice

Kidney beans Mushroom Masala

Recently kidney beans have become one of my favourite beans. And before coming to America I didn't know there were a million colors in beans. Mexicans eat as many beans as Indians eat Lentils. And I think they both have virtually the same nutritional value.
                Anyway, I was searching for a recipe to use both the kidney beans as well as mushrooms and I found this vegan recipe and I modified it to my taste...you see I am not a vegan

Kidney Beans Mushroom Masala (Red Kidney beans and Mushrooms curry)

Kidney beans Mushroom Masala

Ingredients:

1. 1 big can of red kidney beans drained and rinsed
2. 1 10oz package of mushrooms cleaned and sliced
3. 1 medium onion chopped
4. 1 large tomato chopped
5. 1 green chilly chopped
6. 1/2 cup milk
7. 1/2 teaspoon each of salt, chilly powder, turmeric, cumin, garam masala powder, ginger-garlic paste
8. 2 tablespoons oil

In a pan heat the oil and add the cumin and fry till they start to splutter. Add the onions and fry till they become tender. Add green chillies and ginger garlic paste and fry for a couple of minutes. Add mushrooms and fry for 3-4 minutes. Add tomatoes and cook till they get pulpy. Add all the powder ingredients except salt and fry for a minutes. Add the beans and save 1 tablespoon. Cover and cook for 10 minutes. Mash the saved beans and add it to the pot along with milk and simmer for 10 minutes. Garnish with cilantro and simmer till the gravy becomes a bit thick. Serve with roti

Roti
Kalonji Roti
Roghni Roti
Cabbage Paratha

Kheema fried rice with Kadhai Paneer

The last post I posted was for Kheema Mutter which I made for relatives in a hurry. And in a hurry they were and they didn't eat as much as I anticipated and I had a quite a lot of rice and Kheema Mutter left over. So I made a delicious fried rice with them and I served it with one of the most amazing paneer dishes-Kadhai Paneer

Kheema Fried Rice (Fried rice with ground lamb)

Kheema Mutter

Kheema Fried Rice

Ingredients:

1. 2 cups cooked Kheema Mutter
2. 3-4 cups of cooked rice (11/2-2 cups or uncooked rice)
3. 1/2 teaspoon each of cumin, salt, fresh ground black pepper
4. 1 tablespoon each of butter, oil
5. 1 large leek chopped
6. 1/2 cup chicken stock
7. 2 tablespoons worcestershire sauce

In a pan heat the butter and oil and fry the cumin for 3-4 minutes. Add chopped leeks and fry for 5 minutes. Add the kheema mutter , salt, pepper and stock and bring to a boil. Add the rice and stir to combine. Cover and cook on medium low heat for 5 minutes. Garnish with a generous amount of cilantro stir well and cover and cook for 5 more minutes. Serve as is or with Kadhai Paneer

Kadhai Paneer (Cottage cheese cooked in a wok along with Bell Pepper)

Kadhai Paneer

Ingredients:

1. 200gms of paneer brick cut into long strips 1/2 cm thick and 2 inches long
2. 1 red bell pepper cut into equal sized strips as paneer
3. 3 tablespoons oil divided
4. 1 medium onion ground to paste
5. 1 inch ginger ground to paste along with onion
6. 2 medium or 1 large tomato ground to paste
7. 3 bay leaves
8. 1 teaspoon each of salt, chilly powder
9. 1/2 teaspoon garam masala

Here is how to make Fresh paneer
In a pan heat 1 tbsp oil and fry the paneer pieces for 5-7 minutes. Drain and set aside. Add the remaining oil and fry the onions till raw smell dissapears and the paste starts to get brown. Add the powders and stir well. Add tomato paste and cook covered for 5 minutes. Add capsicum or bell pepper and paneer and 1 cup of water cover and simmer for 10-15 minutes. Garnish with cilantro if desired, serve with roti or plain rice or with any fried rice

China Grass Pudding

What is China Grass??? Well...It is actually Seaweed. I donno why its called China grass but we used to get it in India from a very long time ago. Cause I remember my mom used to make it when I was a little kid and I loved its texture.
              Again it is also called Agar Agar. And my mom didn't make it like this but I wanted to try this recipe and it is pretty yummy too like what my mom used to make.
            The only difference is I remember my mom only getting a translucent or white colored agar agar but here I find all kinds of Rainbow colors. I today choose to get red. Next time I will get something else. I just love the colors

China Grass Pudding (Agar Agar cooked in milk)

Ingredients:

1. Agar agar dried 10 gm
2. 4 cups whole milk divided
3. 1/2 cup sugar or sugar-substitute or to taste
4. 1 tablespoons rose water

Cut the agar agar into small pieces with a knife or shred by hand. Soak it in a cup of warm milk for 20-30 minutes. Bring the 3 cups milk to boil and simmer till it reduces to about 2 cups. Add sugar and milk and add the agar agar soaked in milk. And stir and keep boiling till all the agar agar melts. Add the flavouring (reduce the quantity if if your rose water is strong) and add a little red food color if your china grass was white. Transfer the milk to a boil and individual boils let it cool and then refrigerate for atleast an hour. Serve as is, or with toasted nuts

Also try

1. Rice Pongali South Indian style
2. Eggless ShortBread Cookies
3. Sweet Indian Bread
4. Rose Raspberry Pudding

Kheema Mutter with Tomato Baingan Khatta

I had to whip up a quick lunch for family who had to leave in a short time at a short notice. So a quick look in my freezer and the refridgerator. Ingredients found...ground lamb and frozen peas. And since I already have peas in the curry I didn't want to make any more lentil dishes. Hence the Tomato and eggplant Khatta or gravy...one of my favourites and easy recipes. So here you go

Kheema Mutter Curry (Ground lamb with peas curry)

Kheema Mutter

Ingredients:

1. 1 lb ground lamb
2. 12-16 oz frozen peas thawed
3. 1 medium onion finely chopped
4. 1 teaspoon each of ginger-garlic paste, salt, chilly powder, cumin powder, coriander powder
5. 1/2 teaspoon each of turmeric, garam masala (or a few cloves and an inch of cinnamon and 1 cardamom pounded)
6. 3 tablespoons oil
7. 2 green chillies slit

Mix all the powder ingredients with ground lamb and set aside for 15-20 minutes. In a pressure cooker or any deep dish with tight fitting lid heat the oil and fry the onions till they just start turning brown. Add ginger garlic paste and fry for a couple of minutes. Add lamb and stir and fry for 5 minutes. Add green chilly and 1/2 cup water and cover and cook for 15 minutes or for 2 whistles. After the steam escapes add the peas and simmer for 10 minutes or till most of the water escapes. Garnish with cilantro and enjoy with roti or with rice and khatta

Tomato Baingan Khatta (Tomato and egg plant cooked in a tangy Tamarind gravy)

Tomato Baingan Khatta



 Ingredients:

1. 2 big tomatoes chopped
2. 1 medium large Japanese eggplant or 2 cups of chopped eggplant
3. 3 cups of juice from a small lemon sized tamarind
4. 1 medium onion sliced thin
5. 2 green chillies sliced
6. 1/2 teaspoon each of turmeric, chilly powder
7. 1 teaspoon or to taste salt
8. 1/2 teaspoon sugar
9. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till tender. Add green chillies and fry for a minute. Add tomatoes and eggplant and fry for 5 minutes. Add the rest of the ingredients and cover and cook for 3 whistles. After ths steam escapes open the cooker and simmer till oil floats. Garnish with cilantro and serve

Rosemary Corn Bread

Corn bread is one of my favourite desserts and I think its less fattening than a muffin. Ofcourse you can increase the amount of calories you consume when you eat a corn bread by adding some whipped cream on top or better yet some ice cream >:) . This corn bread is much more yummy because it has sour cream and let me tell you its great. So go ahead. Try it
This is basically from one of the food network programmes but I changed it a bit

Rosemary Corn Bread (Corn bread with Rosemary)

Rosemary corn bread

Ingredients:
1)½ cup each of yellow corn meal, all-purpose flour, sour cream
2)1¼ cup powdered sugar
3)1 stick of butter
4)2 eggs and 2 egg yolks
5)¼ teaspoon salt
6)½ teaspoon baking soda
7)1 teaspoon chopped fresh rosemary

In a mixing bowl cream the butter and sugar and then add 1 egg at a time. Add sour cream and add the dry ingredients one after the other. Stir well to combine

Butter a round baking pan and add the batter into it. Bake it for 35 minutes at 350 Deg. F. Let it cool, sprinkle with powdered sugar and serve with cofee

This is delicious

Bhindi Do Pyaza and Tomatillo Khatti Dal

Tomatillos are on of those vegetables everybody thinks are raw tomatoes. Atleast thats what I thought when I saw them first. But anyway they are closely related to goose berries-Amla that is. And they do have the tart flavor of that family. I love the roasted tomatillo salsa I make. I like it better than tomato salsa.
         Anyway, I found this Indian recipe with Tomatillo and Moong dal and its pretty awesome. And along with it I made Bhindi Do Pyaza. The thing about this dish is the Pyaz or Onions are supposed to be double the amount of Bhindi.

Bhindi Do Pyaza (Okra with Onions and Tomatoes)

Bhindi Do Pyaza

Ingredients:

1. 8 oz pack of frozen pre cut okra thawed
2. 1 big garlic pod grated or minced
3. 2 medium tomatoes chopped
4. 1 medium large onion chopped
5. 2 tablespoons oil
6. 1/2 teaspoon cumin
7. 2 green chillies chopped
8. 1/2-3/4 teaspoon each of salt, turmeric, coriander powder

In a pan heat the oil and fry the cumin  for 3 minutes. Add onions and cover and cook till tender. Add garlic and fry for a couple of minutes. Add tomatoes, turmeric and coriander and cover and cook for 5-8 minutes. Add okra stir to combine and cook covered on a medium heat for 10 minutes or until okra is fully cooked. Garnish with a generous amount of cilantro and enjoy with roti or rice

Tomatillo Khatti Dal (Tomatillos cooked with Mung lentils)

Tomatillo Khatti Dal

Ingredients:

1. 1 cup moong dal dry roasted
2. 6 tomatillos husk removed and roasted till skin gets dark and peeled
3. 1 teaspoon salt
4. 1 heaped teaspoon grated coconut
5. 1/2 teaspoon turmeric
6. 1 green chilly chopped
7. 3 red chillies broken
8. 1/2 teaspoon each of cumin, mustard seeds, hing
9. few curry leaves
10. 1-1/2 teaspoon oil

Pressure cook the moon dal with turmeric, tomatillos and coconut for 3-4 whistles. After the steam escapes mash the dal. Add 3 cups of water and salt and bring to a boil, add green chillies and boil for 5 minutes. In a pan heat the oil and fry the cumin and mustard seeds , dried red chillies and curry leaves for 4 minutes. Add hing and fry for one more minute. Add this to the dal and bring to boil again. Boil for 5 more minutes. Garnish with cilantro and enjoy

Peas Pulao with Sweet and Spicy Soya Chunks

Meal maker or Soya Wadi is one of hubby dear's favourite thing. My  mom used to make it very very seldom. I guess she didn't like it so she didn't make it. After coming to USA mainly out of necessity for some variety I started making it more often. And the curry I made today is one of the most tastiest dishes I have ever made with soya chunks. And it goes very well with Peas Pulao

Peas Pulao (Rice with green peas)

Peas Pulao

Ingredients:

1. 2 cups rice
2. 2 cups chicken stock (optional)
3. 2 cups water
4. 1/2 teaspoon salt
5. 1/2-3/4 cup fresh peas shelled

Wash the rice and set aside in some water. Bring to boil the water and chicken stock or double the amount of water and salt and add rice and peas to it and simmer till rice gets cooked 15-20 minutes. Or cook in a rice cooker. Peas Pulao is ready

Sweet and Spicy Soya Chunks (Dried Soya nuggets cooked in a sweet and spicy sauce)

Sweet and Spicy Soya Chunks

Ingredients:

1. 11/2-2 cups soya chunks
2. 3 cups water
3. 1/2 teaspoon each of salt, cumin powder

Green Goddess rice with Pearl Onion Chicken Stew

This Green Goddess rice recipe is from one of the food network programs "Five Ingredient fix". I really like some of the recipes she makes. And the first time I saw this recipe that day itself I made it and it became my favourite instantly. Its soooo creamy. The people you serve it to, will wonder what the source of the cream is :)
             To go with it, I made this curry or stew with pearl or baby onions and chicken. And together the combination is awesome. Do try

Green Goddess Rice (Rice with herbs and Avocado)

Green Goddess Rice

Ingredients:

1. 2 cups rice cooked (Total 4 cups after cooking)
2. 2 Avocados pitted and flesh taken out
3. 1/4 cup each of fresh cilantro, mint, freshly squeezed lemon juice
4. 1 teaspoon salt
5. 1 green chilly (optional)

Cook the rice along with salt and set aside. Grind the rest of the ingredients into a smooth paste. Mix it into the rice and  serve hot


Pearl Onion Chicken Stew (Whole chicken cooked in spices along with baby onions)

Pearl Onion Chicken Stew/ Curry

Ingredients:

1. 1/2 chicken cut into 6-8 pieces
2. 12-14 baby or pearl onions peeled
3. 1 medium onion ground to paste
4. 1 large onion chopped fine
5. 1 teaspoon each of salt, chilly powder, ginger-garlic paste
6. 2 teaspoons coriander powder
7. 1/2 teaspoon cumin powder, garam masala powder
8. 3 tablespoons oil

Boil 2 cups of water and boil the baby onion for 3-5 minutes. Drain and set aside. In a pan heat the oil and fry the onion paste till it starts changing color. Add the spices and tomatoes and stir to combine. Add the chicken and fry for 5 minutes. Add 1 cup water cover and cook for 15 minutes. Stir occasionally. Add baby onions and 1/2 cup more water and cook till chicken is totally cooked 10-15 minutes. Garnish with cilantro and enjoy with green goddess rice

Green beans with meat and Lentils with Shallots

I always thought Shallots were small red onions but looks like they are a totally different thing. And so are pearl onions. They are more closely related to leeks than onions. Back in India, in the olden days onions used to be pretty small. Only after I came to US did I ever see an onion which weights close to 1 lb but has no taste what so ever. Anyway, the other day I got some small red onions (or shallot...or whatever they are ) from the Indian store and I made dal with it and I loved it. But only pain with those little onions is peeling them. As is, I hate peeling any onions and these were tiny. But NO PAIN NO GAIN

Green Beans with Meat (French cut green beans with lamb curry)

Green beans with lamb

Ingredients:

1. 3 cups frozen french cut green beans thawed or a can drained
2. 1/2 lb lamb or goat cut into bite size pieces
3. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder, cumin powder,ginger-garlic paste
4. 1 medium onion sliced thin
5. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till tender. Add all the other ingredients except green beans and fry for 5 minutes. Add 1/2 cup water, cover and cook for 3 whistles. After the steam escapes, open the cooker and add green beans and simmer till the gravy thicken. About 10 minutes. Garnish with cilantro and enjoy

Choti Pyaz Toor Dal (Lentils with shallots in Tamarind juice)

Ingredients:

1. 1 cup toor dal
2. 10-12 shallots peeled and halfed if big
3. 3 cups juice from a small lemon sized tamarind
4. 1 big or 2 small green chillies chopped
5. 1/2 tablespoon each of oil, coriander powder
6. 2 garlic pod chopped fine
7. 1/2 teaspoon each of cumin, mustard seeds, urad dal , chana dal, turmeric
8. 1 teaspoon salt
9. 2 green chillies
10. few curry leaves

Pressure cook the dal with turmeric and 2 cups water. After the seam escapes, open the cooker and add all the powders and shallots and green chillies and tamarind juice and bring to a boil. Boil for 10 minutes. In a pan heat the oil and fry the cumin, mustard seeds, urad dal, chana dal for 2 minutes. Add garlic and red chillies and curry leaves and fry for 3 more minutes. Add this tempering to the dal and bring to boil again. Simmer for 5 minutes and garnish with cilantro and enjoy

Arvi Goost aur Besan Salan

I might have said this before, but I am saying it again. Arvi or Taro root is my favorite tuber afer the ever popular Mr.Potato. And to mix it with a little bit of meat takes it to a whole new level. This is my all time favourite recipes...Taro root with lamb. And to go with it I am making a variation of Gujrati Besan

Arvi Goost (Small Taro Root with lamb curry)

Arvi Goost

Ingredients:

1. 1 lb small taro roots boiled in a pressure cooked for 1 whistle
2. 1/2 lb lamb with our without bones cut into bite size pieces
3. 1 medium onion chopped
4. 1 green chilly chopped
5. 1/2 teaspoon each of salt, chilly powder, turmeric, ginger-garlic paste
6. 2 tablespoons oil

In a pressure cooker, heat the oil and fry the onions till tender. Add ginger-garlic and green chilly and fry for a couple of minutes. Add lamb and fry for 5 minutes. Add salt, turmeric and chilly powder and 1/2 cup water cover and cook for 3 whistles. In the mean time peel the boiled Arvi and cut it into bite size pieces. After the steam escapes, open the cooker and add arvi pieces to it and cover and simmer for 10 minutes. Add some more salt if needed. Garnish with cilantro and enjoy

Besan Salan (Onions in Chickpea flour sauce)

Besan Pyaz

Ingredients:

1. 2 tablespoons chickpea flour
2. 1/2 cup onions finely sliced
3. 1 tablespoons yogurt (optional)
4. 1 tablespoons oil
5. 1/2 teaspoon each of cumin, mustard seeds, finely chopped ginger, turmeric, salt
6. 3 dried red chillies broken
7. few curry leaves

Heat the oil in a pan and add cumin and mustard seeds and fry for a couple of minutes. Add dried red chillies and curry leaves and fry for couple of more minutes. Add onions and ginger and fry till onions become translucent. Mix the yogurt if using with besan and salt and turmeric and 3 cups water without any lumps. Add it to the pan and simmer on medium low heat for 7-8 minutes. Garnish with cilantro and enjoy

Try the meatless variation of Arvi Maghazdaar

Chitti Garelu Tomato vankaya pacchadi

I love little things. Long time ago when we went to Tirupati, we went to the Bhima's restaurant on top of the mountain there and for the first time I ate Chitti Sambar Idli. They were sooo cute. And once I ate Chitti Sambar Garelu and they were cute too. The chitti Garelu I made today are a bit bigger than those in part because I add baking soda to it and they kind of blew up

                   I made the most amazing Tomato Brinjal chutney to go with it. Hop you will enjoy it too as much as I did

Chitti Garelu (Mini Lentil Donuts)

Garelu being fried

Chitti Garelu

Ingredients:

1. 2 cup Urda dal soaked overnight
2. 2-3 tablespoons finely chopped onions
3. 1 tablespoon finely chopped cilantro
4. 1 teapoon each of finely chopped ginger, salt
5. 1 green chilly finely chopped
6. 1/2 teaspoon cumin, baking soda
7. oil for deep frying

Grind the urad dal with as little water as possible. Add the rest of the ingredients to it and stir well to combine. Wrap a polythene cover on a bowl and take some water in another bowl. Heat oil in a pan. Apply some water on the polythene and take a tablespoon of batter and spread it. With your finger make a hole in the middle. Tip the bowl and slide the donut onto your hand and carefully drop it into hot oil. Fry till it turns golden brown. Drain on a paper towel and serve with chutney

Tomato Vankaya Pacchadi (Tomato Eggplant dip)

Tomato Brinjal Chutney

Ingredients:

1. 1 medium American eggplant or 2 medium Japanese eggplant
2. 2 medium or 1 large tomato chopped
3. 1 tablespoon oil+1 teaspoon oil
4. 1/4 cup each of chopped onion, cilantro (optional)
5. 1 inch ginger chopped
6. 2 small or 1 large green chilly chopped
7. 1 small lime sized tamarind soaked in 2 tablespoons oil
8. 1 teaspoon salt

For Tempering

1. 1/2 teaspoon each of cumin, mustard seeds, urad dal
2. 2 dried red chillies
3. few curry leaves

Dry roast the eggplant until its skin turns dark. Sscrape the flesh and keep aside. Heat 1 tbsp oil in a pan and add onions and ginger and fry for a couple of minutes. Add tomato and cook covered for 5-7 minutes. Add tamarind and cover and cook for 5 more minutes. Add green chillies and cilantro and salt  and cut the heat and let it cool. Grind this and the eggplant flesh into a fine paste. In a pan heat the teaspoon of oil and fry the cumin, mustard seeds and urad dal for a couple of minutes. Add dried chillies and curry leaves and fry till they start to splutter. Add this to the ground paste. Serve

Also try

Peanut Chutney

Carrot Chutney

Eggplant Chutney

Mint Chutney

Maat ki Phalli Nariyal Masala

Maat ki phalli or Gawar ki Phalli or Cluster beans , Goru Chikuddu in Telugu was not one of my favorite beans back in India. After after coming here anything which reminded me of home became my favorite. This was like "Doob ne waale ko tinke ka sahara hi bahut"... meaning the thinest of threads becomes a lifelife for a drowning person.
                             And I found different recipes which make this cluster beans very yummy. This recipe is one of such recipes. Enjoy

Maat ki Phalli Nariyal Masala (Cluster beans with coconut and spices)

Maat Nariyal Masala

Ingredients:

1. 1 package frozen pre-cut cluster beans (12 oz) thawed
2. 1/4 cup dessicatted coconut
3. 1/3 cup thinly sliced onion
4. 1 tablespoon each of coriander powder, dried mango powder
5. 2 tablespoons oil
6. 1 teaspoon finely chopped ginger
7. 1/2 teaspoon each of salt, turmeric, cumin, mustard seeds, urad dal
8. 1-2 green chillies chopped

In a pan heat the oil and fry the cumin, mustard seeds and urad dal for 3 minutes. Add oniuons and fry till they get tender. Add green chillies and ginger and fry for a couple of minutes. Add cluster beans and cover and cook for 10 minutes. Add the rest of the ingredients stir to combine and cover and cook for 5 more minutes. Garnish with a handful of finely chopped coriander and enjoy

Serve with Tomato Moong Dal  

Tomato Toor Dal